Brisket Hashbrown Casserole

Brisket Hashbrown Casserole is a delicious and hearty dish that is perfect for a busy weeknight meal. The combination of hashbrowns, smoky brisket and creamy sauce is simply irresistible.

Why You’ll Love this Brisket Hashbrown Casserole

• It’s is to assemble and can be baked on the grill or in the oven.
• Delicious flavor combination of smoky brisket and cheesy potatoes.
• Uses leftover brisket for a family favorite dinner.
• Easy to customize with different cheeses or add in peppers and onions for O’Brien style hashbrowns.

Ingredients for Hashbrown Casserole with Smoked Brisket

• Smoked Brisket – Chopped
• 3 pounds russet potatoes – or 2 packages of refrigerated shredded hash brown potatoes
• Large Onion – Diced
• Cheddar Cheese – Shredded
• Sour Cream
• Cream of Mushroom Soup
• Butter
• Granulated Garlic
• Kosher Salt
• Pepper

How to Make Brisket Hashbrown Casserole

1. In a bowl, whisk together sour cream, cream of mushroom soup, melted butter, garlic, salt and pepper.
2. Peel and shred potatoes. Rinse well, squeeze out excess water and place in a 9 x 13 inch casserole dish.
3. Add diced onions to the casserole dish.
4. Reserve 1/2 cup of brisket and 1/2 cup of shredded cheese for the top of the casserole.
5. Add remaining brisket, cheese and sauce to the casserole dish.
6. Mix well and spread evenly.
7. Top with reserved brisket and cheese.
8. Bake for 45 minutes to 1 hour until cheese is melted and casserole is baked through.
9. Remove from oven, rest 5 minutes before serving.
10. Garnish with cilantro if desired.

How to Store and Reheat

• Store leftover hashbrown casserole in an airtight container in the refrigerator up to 4 days.
• Reheat casserole in a baking pan in a 350° oven for 15 minutes or in a non-stick skillet over low heat, stirring occasionally until heated through.

Variations

• Cheese: Swiss, pepper-jack or colby-jack are great options.
• Make it Spicy: Add chopped jalapeños in with the shredded potatoes.
• Toppings: Add cooked and crumbled bacon, green onions or french fried onions to the top before baking.

You might also like these quick and easy Blackstone Cheesy Hashbrowns for a delicious side dish.

More Leftover Brisket Recipes to Try

• Brisket Stuffed Poblano Peppers
• Brisket Twice Baked Potatoes
• Smoked Brisket Tacos
• Brisket Breakfast Burritos

Brisket Hashbrown Casserole is a savory casserole to add to any meal of the day and is the perfect recipe for leftover brisket.

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Brisket Hashbrown Casserole

Brisket Hashbrown Casserole is a delicious and hearty dish that is perfect for a busy weeknight meal. The combination of hashbrowns, smoky brisket and creamy sauce is simply irresistible.

Prep Time10 minutes mins

Cook Time45 minutes mins

Total Time55 minutes mins

Course: Casseroles

Cuisine: American

Keyword: leftover brisket recipe, main dish casserole, potato casserole

Servings: 6 Servings

Calories: 1022kcal

Author: Milisa

Ingredients

• 1 pound smoked brisket chopped
• 3 pounds russet potatoes or 2 packages refrigerated shredded hashbrown potatoes
• 1 large onion diced
• 1 ½ cups sour cream
• 10 ounce can cream of mushroom soup
• ½ cup melted butter
• 2 tablespoons granulated garlic
• 1 teaspoon kosher salt
• 1 teaspoon pepper
• 3 cups shredded cheddar cheese divided
• 2 tablespoons chopped cilantro optional for garnish

Instructions

• Preheat grill to 350°,
• In a large bowl, whisk together sour cream, cream of mushroom soup, melted butter with garlic, salt and pepper.
• Peel potatoes and shred on the large side of a box grater.
• Rinse the potatoes 2- 3 times and squeeze out the excess liquid. Place into a 9 x 13 inch casserole dish.
• Reserve 1/2 cup brisket and 1 cup of cheese. Add remaining brisket, remaining cheese, diced onions and sauce to the potatoes.
• Mix well and spread evenly.
• Top with remaining brisket and cheese.
• Bake for 45 minutes to 1 hour or until potatoes are cooked through and casserole is bubbling around the edges.
• Remove from grill and garnish with cilantro if desired.

Notes

Store leftover hashbrown casserole in an airtight container in the refrigerator up to 4 days.

Reheat casserole in a baking pan in a 350° oven for 15 minutes or in a non-stick skillet over low heat, stirring occasionally until heated through.

Nutrition

Serving: 1g | Calories: 1022kcal | Carbohydrates: 69g | Protein: 45g | Fat: 63g | Saturated Fat: 33g | Polyunsaturated Fat: 23g | Trans Fat: 2g | Cholesterol: 213mg | Sodium: 1029mg | Fiber: 7g | Sugar: 8g

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